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Circana’s Sally Lyons Wyatt walks us through new research from the global consulting firm’s that reveals just how dramatically GLP-1 medications are shifting U.S. consumer eating and purchasing behavior—and how CPG brands and retailers can get ahead of increasing consumer demand. Nutrition and metabolism researcher Kevin Hall unpacks the latest science on ultra-processed foods, explaining why debates over definitions often miss the deeper mechanisms driving excess calorie intake, and explores how food scientists, nutrition researchers, and industry innovators can work together to develop healthier, evidence-based products for the future. Plus: This episode of Omnivore is brought to you by IFT Membership. It’s where you belong. As a member, you’ll enjoy a global community united by purpose and driven by science ready to make a lasting impact on the global food system. Visit ift.org/join.

Consumer trend trackers Jenny Zegler of Mintel and Michael Howard of Nichefire set the stage for the year ahead, sharing their takes on the trends that will have the greatest impact on product development and food innovation. Plus: This episode of Omnivore is brought to you by IFT Membership. It’s where you belong. As a member, you’ll enjoy a global community united by purpose and driven by science ready to make a lasting impact on the global food system. Visit ift.org/join.

In this “Best of 2025” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year. The AI era is unquestionably here, and it’s advancing at lightning speed. In this episode, AI “futurist” and IFT FIRST keynote speaker Steve Brown discusses the unprecedented opportunities that AI offers, its benefits for the global food system, and why it’s important to embrace its new technologies with a mindset of curiosity instead of fear. Circana’s Sally Lyons Wyatt explains why legacy food and beverage brands are under pressure to innovate, and how they’re stepping up to the challenge. Martin Hahn, a regulatory attorney and partner at Hogan Lovells, and Maha Tahiri, CEO of Nutrition Sustainability Strategies, explore how the MAHA agenda could reshape formulation, labeling, and ingredient safety strategies across the food industry in this live session recorded at IFT FIRST. Plus: This episode of Omnivore is brought to you by CoDeveloper, from IFT. CoDeveloper is the first AI-powered co-scientist built BY food scientists FOR food scientists, and leverages IFT’s 85+ years of scientific excellence – accelerating your R&D processes and helping solve your toughest challenges. Learn more and book your free demo at CoDeveloper.IFT.org.  

In this “Best of 2025” episode of Omnivore Presents: SciDish, Food Technology revisits the top food science and thought leader interviews of the year. In 2025, the industry experienced a sharp uptick in food recalls—affecting everything from leafy greens to frozen meals. And it was not just one culprit—Listeria, Salmonella, E. coli, and even viruses like norovirus and parasites like cyclospora flooded the headlines. Is this a coincidence, or are we facing a deeper shift in our food safety landscape? With fewer federal food inspectors, rising supply chain pressures, and emerging microbial threats, the question isn’t just “what’s happening?”—it’s “what can be done?” In this episode, we’re joined by three leading food safety experts who explore why these recalls are happening, what risks might be looming, and what businesses can do to strengthen resilience—even in a time of regulatory gaps and economic volatility. Plus: This episode of Omnivore is brought to you by CoDeveloper, from IFT. CoDeveloper is the first AI-powered co-scientist built BY food scientists FOR food scientists, and leverages IFT’s 85+ years of scientific excellence – accelerating your R&D processes and helping solve your toughest challenges. Learn more and book your free demo at CoDeveloper.IFT.org.  

In this “Best of 2025” episode of Omnivore, Food Technology revisits the top food science and thought leader interviews of the year. June Jo Lee explains how food ethnography works and how it can help food companies anticipate the kinds of culture shifts that will shape the marketplace in the years ahead. We chat with ‘Yemisi Awosan, founder and CEO of Egunsi Foods, a Harlem, New York-based food company focused on producing ready-to-eat African food derived from classic West African dishes, to find out more about this flavorful and trending cuisine. Food scientist Matt Teegarden offers a thoughtful take on the high-profile food classification system Nova and its characterization of ultra-processed foods. Plus: This episode of Omnivore is brought to you by CoDeveloper, from IFT. CoDeveloper is the first AI-powered co-scientist built BY food scientists FOR food scientists, and leverages IFT’s 85+ years of scientific excellence – accelerating your R&D processes and helping solve your toughest challenges. Learn more and book your free demo at CoDeveloper.IFT.org.

What happens when every menu and grocery aisle starts to look the same? Menu Matters’ Maeve Webster and Mike Kostyo discuss the push for simplicity, the pitfalls of trend chasing, and where real innovation will come from next. Blake Harris, managing director of IFT’s Global Food Traceability Center, talks about how the new Traceability Driver came to life, what makes it different, and why open-source solutions like this could be a game-changer for the global food system. Plus: This episode of Omnivore is brought to you by CoDeveloper, from IFT. CoDeveloper is the first AI-powered co-scientist built BY food scientists FOR food scientists, and leverages IFT’s 85+ years of scientific excellence – accelerating your R&D processes and helping solve your toughest challenges. Learn more and book your free demo at CoDeveloper.IFT.org.

In this episode, we speak with Dr. Rohit Karnik, Director of Abdul Latif Jameel Water and Food Systems Lab (J-WAFS) at MIT—a pioneering research hub that tackles global challenges in water and food systems, and since 2014, has invested more than $25 million in transformative solutions that address food security, water scarcity, and climate resilience. One of J-WAFS’ standout collaborations is with CoolVeg. Led by Dr. Eric Verploegen, he speaks on how CoolVeg develops forced-air evaporative cooling chambers designed to extend the shelf life of fruits and vegetables in off-grid, low-resource settings—offering a low-cost, energy-efficient alternative to traditional refrigeration, helping smallholder farmers reduce post-harvest losses and improve food access. Plus: This episode of Omnivore is brought to you by CoDeveloper, from IFT. CoDeveloper is the first AI-powered co-scientist built BY food scientists FOR food scientists, and leverages IFT’s 85+ years of scientific excellence—accelerating your R&D processes and helping solve your toughest challenges. Learn more and book your free demo at www.CoDeveloper.IFT.org.

Consumer insights guru Liz Sloan unpacks the latest consumer demographic trends and how they will shape food and beverage market opportunities. Tom Adams, CEO of Pairwise, discusses the potential of the gene-editing technology CRISPR to advance agriculture and deliver better-tasting fruits and vegetables.   Plus: This episode of Omnivore is brought to you by CoDeveloper, from IFT. CoDeveloper is the first AI-powered co-scientist built BY food scientists FOR food scientists, and leverages IFT’s 85+ years of scientific excellence – accelerating your R&D processes and helping solve your toughest challenges. Learn more and book your free demo at CoDeveloper.IFT.org. 

Flavor trend expert Melanie Zanoza Bartelme of Mintel shares how social media, Gen Z curiosity, and a craving for comfort are redefining the tastes of 2026 and beyond. Food scientist Abbey Thiel breaks down the concept of biodiversity, drilling into why it matters in terms of sustainability, nutrition, and food security. Plus: This episode of Omnivore is brought to you by IFT Membership. It’s where you belong. As a member, you’ll enjoy a global community united by purpose and driven by science ready to make a lasting impact on the global food system. Visit ift.org/join.

Scientific misinformation has become a defining challenge of our time—fueling consumer confusion, eroding public trust, and influencing policy in ways that can undermine health outcomes and industry credibility. From nutrition myths and food additive fearmongering to unscientific claims from influential voices, food professionals now face an imperative to engage with science denial—not just ignore it. In this special live podcast recording from IFT FIRST 2025, Science communication experts Charlie Arnot and Veronica Jaramillo unpack why misinformation spreads, how it shapes public attitudes, and what the science community can do to push back. Plus: This episode of Omnivore is brought to you by IFT Membership. It’s where you belong. As a member, you’ll enjoy a global community united by purpose and driven by science ready to make a lasting impact on the global food system. Visit ift.org/join.